Time: 1 hour & 45 minutes
INGREDIENTS:
For the Filling:
1 cup uncooked long-grain white rice
1/2 cup water
1 small onion, finely chopped
2 tablespoons pine nuts
2 tablespoons currants or raisins
2 tablespoons fresh dill, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
Salt and black pepper to taste
For the Grape Leaves:
1 jar (about 8 oz) grape leaves in brine, drained and rinsed
1 lemon, thinly sliced (optional, for layering)
For Cooking:
2 cups vegetable broth or water
2 tablespoons olive oil
Juice of 1 lemon
Serves: 6 People
INSTRUCTIONS:
1. Prepare the Filling:
In a medium saucepan, combine the uncooked rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and the water is absorbed.
In a skillet, heat olive oil over medium heat. Add chopped onions and pine nuts, and cook until the onions are softened and pine nuts are lightly toasted, about 5 minutes.
Add cooked rice, currants or raisins, chopped dill, mint, parsley, allspice, cinnamon, salt, and black pepper to the skillet. Stir well to combine. Remove from heat and let the filling cool slightly.
2. Prepare the Grape Leaves:
Gently separate the grape leaves and rinse them under cold water to remove excess salt.
Pat the grape leaves dry with paper towels.
3. Stuff the Grape Leaves:
Place a grape leaf flat on a work surface, smooth side down, with the stem facing towards you.
Place a tablespoon of the rice filling near the stem end of the grape leaf.
Fold the bottom of the leaf over the filling, then fold the sides towards the center, and roll it up tightly into a cigar shape.
Repeat with the remaining grape leaves and filling.
4. Layer and Cook:
In a large pot, arrange a layer of lemon slices (if using) on the bottom.
Place the stuffed grape leaves seam side down in the pot, packing them tightly together in a single layer.
Drizzle olive oil and lemon juice over the stuffed grape leaves.
Pour vegetable broth or water into the pot until the grape leaves are just covered.
Place a heatproof plate or lid directly on top of the grape leaves to weigh them down and keep them from unraveling during cooking.
5. Cook:
Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the grape leaves are tender and the filling is cooked.
Remove the lid and plate, and let the stuffed grape leaves cool slightly before serving.
6. Serve:
Transfer the stuffed grape leaves to a serving platter.
Serve them warm or at room temperature as a delicious side dish.
